Mild to Spicy Recipes
Smoky Tomato Soup with Gruyère Toasts
Grilled Chicken Breasts with Lemon and Thyme
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
Pasta with Sausage, Basil and Mustard
Creole Shrimp with Garlic and Lemon
Beef Burgers with Peanut-Chipotle Barbecue Sauce
Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Lamb Rogan Josh
Snapper with Spicy Crab-and-Andouille Sauce
After opening his first restaurant, Lafitte's Landing, chef John Folse sought out a hot sauce that he could use in his elegant French-Cajun dishes. He automatically thought of the long skinny bottle of Louisiana Hot Pepper Sauce that was a staple on his family's dinner table because it seemed to go with everything. Folse located that sauce, but found that he liked a Tabasco-mixed chile version, called Louisiana Gold Pepper Sauce, even better. He particularly liked that its pure chile flavor was not masked by the addition of vinegar which he thinks interferes with the subtle flavors of foods like the buttery crab and andouille sauce that tops the succulent sauéed snapper here.
Zee Spotted Pig Bloody Mary
Bartender Anna Vanderzee suggests making the mix for this recipe one day in advance to allow the spices and horseradish to marry with the tomato juice.